Boulangère potatoes

Boulangère potatoes
  • Serves icon Serves 6
  • Time icon Takes 20 min to make, plus 1¼ hour to bake

A simple French dish that amounts to indulgent cheesy potatoes. Cooked in a vegetable stock, they go beautifully with a roast guinea fowl for a special occasion.


  • 1.2 kg floury potatoes
  • 1 vegetable stock cubes (we like Knorr)
  • 25g butter
  • 50g gruyere, grated


  1. Preheat the oven to 180c/fan160c /gas 4. Lightly butter a shallow 2 litre ovenproof dish. Slice the potatoes as thinly as you can, or use a mandolin if you have one, leaving the peel on. Layer the potatoes in the buttered dish, seasoning between layers.
  2. Dissolve the stock cube in 500ml boiling water and pour over the potatoes. Dot with butter and cover with foil. Bake for 1 hour or until the potatoes are tender. Remove the foil and sprinkle with cheese. Bake for a further 15 minutes, until golden.


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